Pesara Pappu Kattu

Pappu or Lentils are an integral part of most Andhra meals. We use a variety of lentils and have very many different ways of cooking them; as stews, as curries, or then just by themselves. Lentils, I would think, are the primary source of proteins for most vegetarians in India.

Pesara Pappu Kattu is a simple preparation with moong dal or husked green gram. It is very light on the stomach and is often served to people who are ill, in place of the more common kandi pappu (tuvar dal or pigeon pea). I love pesara pappu kattu for its mild taste and the fact that it is the perfect complement to a good stir fry.

Ingredients

Pesara Pappu/Moong Dal/Green Gram – 1 Cup

Green Chillies – 3 or 4

Grated Ginger – 1 tsp

Mustard Seeds – 1/2 tsp

Cumin Seeds – 1/2 tsp

Curry Leaves – 4 or 5

Ghee – 1 tsp

Turmeric – A Large Pinch

Salt to Taste

Method

Add 2 cups of water to the moong dal and let the dal soak for about 30 minutes.